Pat the chuck roast dry with paper towels, season all sides generously with salt and black pepper. Heat oil in a Dutch oven over high heat and sear the roast 3-4 minutes per side until deeply browned and caramelized to lock in juices.
3.5 lb chuck roast, salt, black pepper, 2 tbsp oil
Remove the roast from the pot. Reduce heat to medium and add onions and celery. Cook for 5 minutes until softened, then stir in tomato paste and cook an additional 2 minutes until darkened to remove raw flavor and add richness.
2 onions, 3 stalks celery, 2 tbsp tomato paste
Return the roast to the pot. Add garlic, thyme sprigs tied with kitchen twine, bay leaves, and beef broth so the liquid covers halfway up the meat. Bring to a simmer on the stovetop, then cover tightly and transfer to a 325°F oven. Braise for 3 hours to break down collagen and tenderize meat.
3.5 lb chuck roast, 6 cloves garlic, 3 sprigs fresh thyme, 2 leaves bay leaves, 3 cups beef broth
After 3 hours, remove the pot from the oven and nestle in the carrots and baby potatoes around the roast. Return to the oven uncovered and cook an additional 1 hour until vegetables are fork-tender and meat reaches an internal temperature of 190-200°F.
4 large carrots, 1 lb baby potatoes
Transfer the roast to a cutting board and tent with foil. Let rest for 15 minutes to redistribute juices. Slice against the grain and serve with the vegetables and braising liquid spooned over the top.
